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Cheeseburger Macaroni Soup

Cheeseburger macaroni soup with a creamy cheddar broth and tender elbow pasta, cooked right in one pot. Brown the beef, boil until the pasta is done, then melt in shredded cheddar for a thick, spoonable finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
elbow macaroni
  • 2 cup elbow macaroni, uncooked
onion
  • 1 onion, diced
garlic
  • 3 clove garlic, minced
beef broth
  • 4 cup beef broth
condensed cheddar cheese soup
  • 1 can (10.5 oz) condensed cheddar cheese soup
shredded cheddar
  • 2 cup shredded cheddar
heavy cream
  • 1 cup heavy cream
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
mustard powder
  • 1 tsp mustard powder
garlic powder
  • 0.5 tsp garlic powder
pickles
  • 1 Pickles for serving
green onions
  • 1 green onions for serving
extra cheddar
  • 1 extra cheddar for serving
salt
  • 1 tsp Salt to taste
black pepper
  • 0.5 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat.
Sauté aromatics
  1. Sauté the onion for 3 minutes, then add the garlic and cook for 1 more minute.
Build and boil the soup
  1. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, and bring to a boil.
  2. Stir in the elbow macaroni and cook for 8-10 minutes, until tender.
Finish creamy and serve
  1. Reduce the heat, then stir in the heavy cream and shredded cheddar until melted and smooth.
  2. Season with salt and pepper to taste, then serve with pickles, green onions, and extra cheddar.

Notes

Pro tip: keep the soup at a gentle heat after adding cream and cheddar so it stays creamy instead of grainy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop over medium-low, adding a splash of broth or milk if it thickens. Freezing: not recommended because the dairy can separate after thawing. For a lighter swap, use evaporated milk in place of heavy cream and reduce cheddar by 1/2 cup.